Spinach Souffle (from "Sundays at the Moosewood Restaurant" cookbook, p. 442)

1 1/2 pounds fresh spinach (or 2 10-oz packages frozen spinach defrosted)
1/2 cup matzo meal or bread crumbs
2 cups grated sharp cheddar
6 eggs, thoroughly beated
1 pound cottage, farmer, pot, or feta cheese (or combination)
1/2 cup grated Romano or Parmesan cheese
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1/4 teaspoon nutmeg, preferably freshly grated
***********************************
Preheat oven to 350F

-Steam or defrost spinach and squeeze out excess water.
-Set aside 1/4 breadcrumbs and 1/4 cup cheddar
-In large bowl, mix spinach with rest of ingredients
-Oil a 9 x 13 baking pan. Dust the bottom with the reserved 1/4 cup breadcrumbs. Spread the spinach mixture evenly in pan.
-Sprinkle the top with reserved cheddar.
-Bake at 350F for 45-60 minutes, until the top is golden and firm to the touch.